Table 1 Variations of produced dough samples.
Abbreviation | Variation | Concentrations | Flour type | Water addition (mL/100 g flour) | Kneading time* (s) to 500 FU | |
|---|---|---|---|---|---|---|
Specific gluten-modifying agents | ASC | Ascorbic acid | 0.0, 25.0, 50.0, 100.0, 150.0 and 200.0 mg/kg flour | C | 56.17 | 300 |
BRN | Bromelain | 0.0, 200.0 mg/kg flour | D | 61.36 | 240 | |
GSH | Glutathione | 0.0, 7.5, 15.0, 30.0, 45.0, 60.0 and 75.0 mg/100 g flour | B | 57.76 | 180 | |
GOX | Glucose oxidase | 0.0, 20.0, 40.0, 60.0, 100.0 and 150.0 mg/kg flour, addition of 0.5 g glucose/100 g to each sample | D | 61.06 | 250 | |
KBrO3 | Potassium bromate | 0.0, 60.0, 120.0 and 180.0 mg/kg flour | D | 61.36 | 240 | |
TG | Transglutaminase | 0.0, 100.0, 1000.0, 2000.0, 5000.0 and 10000.0 mg/kg flour | D | 60.49 | 250 | |
Unspecific gluten-modifying agents | IHL | Increase of hydration level (compared to the standard) | 59.18 (standard), 64.87, 69.86, 74.85, 79.84 and 89.82 mL water/100 g flour | A | 59.18 | 180 |
RHL | Reduced hydration level (compared to the standard) | 57.83 (standard), 53.84, 49.84, 47.58 and 45.85 mL water/100 g flour | B | 57.83 | 180 | |
ROI | Rapeseed oil | 0.0, 5.0, 10.0, 20.0 and 50.0 g/100 g flour | B | 58.32 | 180 | |
SHO | Shortening | 0.0, 5.0, 10.0, 15.0, 20.0 and 50.0 g/100 g flour | B | 58.32 | 180 |
